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The Best Recipes Grilled Honey Chili Flap Steak

Looking for recipes Grilled Honey Chili Flap Steak, our own site provides recipes Grilled Honey Chili Flap Steak that a person need Listed here are the quality recipes Grilled Honey Chili Flap Steak of which you need

Grilled Honey Chili Flap Steak

"Flap meat, also called 'ranchera' or 'carne asada' meat, is a cheap and flavorful cut that is a staple in Mexican cooking. If you can't find flap meat then you can substitute a pounded-out flank steak."

Ingredients :

  • Dry Rub:
  • 1 tablespoon garlic powder
  • 2 teaspoons chili powder
  • 2 teaspoons Mexican oregano
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 2 pounds flap steak, trimmed of fat
  • Sauce:
  • 1/4 cup honey
  • 1/4 cup fresh lime juice
  • 1/4 cup chopped cilantro
  • 2 chipotle peppers, diced
  • 3 cloves garlic
  • 2 tablespoons vegetable oil
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons chipotle mustard
  • 1 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 2 limes, halved
  • 4 flour tortillas
  • 1/2 red onion
  • 1/4 cup crumbled queso fresco cheese, or to taste

Instructions :

Prep : 20M Cook : 4M Ready in : 8H35M
  • Stir garlic powder, chili powder, Mexican oregano, 1 teaspoon salt, and 1 teaspoon black pepper together in a bowl. Sprinkle garlic powder mixture over both sides of flap steak, pat rub into meat, wrap steak in plastic wrap, and refrigerate for at least 8 hours or overnight.
  • Whisk honey, lime juice, cilantro, chipotle peppers, garlic, vegetable oil, apple cider vinegar, chipotle mustard, cumin, 1/2 teaspoon salt, and 1/2 teaspoon black pepper together in a bowl. Cover with plastic wrap and refrigerate 1 to 2 hours. Separate mixture equally into two bowls; one for basting and one for serving.
  • Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  • Cook steak on the preheated grill until smoke rises from the spice rub. Turn the meat and squeeze the juice from 2 lime halves over the steak. When the spice rub begins to smoke, turn the meat again. Brush the refrigerated honey-lime basting sauce onto both sides of the steak and cook steak to your desired degree of doneness, 8 to 10 minutes per side for medium. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Let meat rest for 5 minutes and chop against the grain into bite-size pieces.
  • Spoon grilled meat into tortillas. Top with onion, lime juice, reserved honey-lime serving sauce, and queso fresco cheese.

Notes :

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